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Preheat oven to 325F. Rinse rice in a sieve under
cold water, then
cover with cold water by 2 inches in a 4-quart
pot. Simmer, covered,
until tender, 50 minutes to 1 hour. Drain rice
in sieve and cool 10
minutes.
Toast bread in a large shallow baking pan in middle
of oven until
dry, about 30 minutes. Cook bacon in a large skillet
over moderate
heat, stirring, until crisp and transfer with a
slotted spoon to a
large bowl. Cook onions in fat remaining in skillet,
stirring, until
softened. Add celery and cook, stirring, 1 minute.
Add onions and
celery to bacon and stir in parsley, bread, rice,
and salt and pepper
to taste.
Increase temperature to 375F. Transfer dressing
to a buttered 3- to
4-quart baking dish and drizzle chicken broth over
dressing. Bake
dressing, covered, 20 minutes, then uncover and
bake 20 minutes more,
or until bread is golden brown and dressing is
heated through.
